Tahu Telor Asin Pedas (Spicy Salted Egg Tofu)
This delightful dish combines crispy tofu with the rich flavors of homemade salted eggs, delivering an unforgettable taste experience. Perfect as a main dish or a side, it’s a wonderful addition to any meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Firm tofu (tahu putih) | 2 pieces |
| Homemade salted eggs (telor asin) | 2, boiled, peeled, and chopped |
| Garlic, finely chopped | 2 cloves |
| Margarine | 1 tablespoon |
| Green onions (daun bawang) | To taste |
| Spicy dried shrimp floss (abon cabe) | 1 teaspoon |
| Red chilies, chopped | 3 pieces |
| Chicken broth (air kaldu) | 50 ml |
| Cooking oil for frying | As needed |
Instructions
-
Prepare the Tofu: Begin by washing the firm tofu thoroughly. Cut it into bite-sized pieces and fry in hot oil until golden brown and crispy. Once done, remove and drain on paper towels.
“Link To Share” is your all-in-one marketing platform, making it easy and professional to direct your audience to everything you offer. • Modern, customizable bio pages • Link shortening with advanced analytics • Interactive, brandable QR codes • Host static sites and manage your code • Multiple web tools to grow your business -
-
Sauté Aromatics: In a heated skillet, add the margarine and sauté the finely chopped garlic until fragrant. Then, introduce the green onions, chopped chilies, and the boiled salted eggs. Pour in the chicken broth and stir well to combine.
-
Combine and Serve: Gently add the fried tofu to the mixture, stirring carefully to ensure all pieces are evenly coated. Taste and adjust seasoning if necessary. Once everything is well-mixed, remove from heat and sprinkle the spicy dried shrimp floss on top.
-
Enjoy: Serve your Tahu Telor Asin Pedas hot, and enjoy this spicy, savory dish that’s sure to impress!
Notes
For those interested in making homemade salted eggs, please refer to my recipe for a detailed guide. This dish is not just a meal; it’s an experience filled with flavors that will transport you to a culinary paradise.
